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Cranberry Buttermilk Muffins
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Cranberry Buttermilk Muffins



Preheat oven to 375 degrees F. Line 24 muffin cups with muffin liners.

In a small bowl combine chopped cranberries and 1/4 cup sugar, set aside.

In the bowl of a food processor pulse flour, remaining sugar, baking powder, baking soda, and salt until combined. Add cubed butter and pulse until mixture resembles coarse crumbs and transfer to a large bowl. Alternately, you can use a pastry cutter to cut butter into flour mixture.

In a small bowl, whisk together buttermilk, egg, orange zest, and orange juice.

Add the buttermilk mixture to the flour mixture and stir until just combined. Gently fold in the sugared cranberries.

Fill muffin tins 3/4 full and bake for 20-25 minutes or until toothpick comes out with only a few moist crumbs. Cool on wire rack.

Slightly adapted from: Good Thymes and Good Food, originally adapted from

Printed from: Southern Pink Lemonade